Fermentation or Pickling [หมักหรือดอง]: In chemical pickling, the jar and lid are first boiled in order to sterilize them. The fruits or vegetables to be pickled are then added to the jar along with brine and/or vinegar as well as spices and are then allowed to ferment until the desired taste is obtained. In commercial pickling, a preservative like sodium benzoate may also be added to enhance shelf life. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid.